Potato Blue Cheese Asparagus Salad Recipes
SPRING ROASTED POTATO SALAD
Every brunch table needs a fresh and tangy side, and this roasted potato salad fits the bill. It's a dressed-up alternative to classic potato salad-with asparagus, arugula and a lemon vinaigrette-so it can be served at brunch, lunch or dinner!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed baking pan with cooking spray.
- In small bowl, mix dressing ingredients with whisk.
- Place potatoes in center of baking pan, and drizzle with 1 tablespoon of the oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Spread in single layer in pan. Roast 30 minutes, turning once.
- In medium bowl, toss asparagus with remaining 1 tablespoon oil.
- Remove potatoes from oven, and arrange asparagus on baking pan with potatoes. Roast 5 to 7 minutes or until potatoes are lightly browned and asparagus is tender.
- Transfer roasted vegetables to serving bowl. Add dressing; toss to coat. Let stand 15 minutes to allow vegetables to absorb dressing. Add arugula; toss to combine. Serve immediately.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g
RED POTATO, ASPARAGUS, AND ARTICHOKE SALAD
Even people who normally do not touch asparagus (like myself and others I know), will find this an easy way to get those greens in. The oil will often settle to the bottom after chilled. You can either retoss before you serve, or leave it at the bottom and scoop around the puddle. Don't substitute white potatoes, they get mushier quicker and just don't have the same flavor.
Provided by LOSGARCIAS
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
- Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
- Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
Nutrition Facts : Calories 552.8 calories, Carbohydrate 84 g, Fat 21 g, Fiber 11.5 g, Protein 12.4 g, SaturatedFat 3 g, Sodium 540.7 mg, Sugar 5.7 g
BLUE CHEESE & ASPARAGUS SALAD
Found this recipe on the back of a box of blue cheese and decided to try it. It's a nice blend of flavors and really sets off the asparagus and simple to make. Love that the asparagus is not over cooked and so fresh tasting;I guessed at the size can of mandarin oranges as don't have it handy. I used a small can as didn't want it to sweet - but there's a larger one if you prefer. I did add a teaspoon of balsamic vinager to mine for a little bit of bite, but since the original recipe did not call for it I left it out. Hope you like it.
Provided by Bonnie G 2
Categories Vegetable
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large bowl with ice water. Set aside.
- Bring large pot of salted water to a boil.
- Add asparagus and cook until crisp-tender.
- Drain asparagus and plunge into ice bath for 1 minute, then drain and set aside.
- Whisk together orange juice and olive oil.
- Toss asparagus, blue cheese and oranges together and drizzle over dressing.
- Toss gently and sprinkle with salt to taste.
Nutrition Facts : Calories 331.5, Fat 23.9, SaturatedFat 8.3, Cholesterol 25.3, Sodium 504.5, Carbohydrate 20.9, Fiber 6, Sugar 11.7, Protein 13.3
SALADE PETATOU (WARM GOAT CHEESE AND POTATO SALAD) RECIPE
A nice warm bistro is usually the best antidote to January, with flowers and Burgundy and black-and-white photos of Paris guaranteed to recalibrate the bleakest mood. But the one I wandered into on a particularly nasty night turned out to have an even more effective cure: cheese and potatoes.They were together in a first course called salade petatou, chunks of crumbly Yukon Gold potatoes in vinaigrette baked under a crown of fluffy goat cheese. Ordering it felt like a vote against all those seasonally insensitive salads with tomatoes and asparagus that are everywhere these days. And eating it was like being warmed through, almost from the soul out.Cheese and potatoes are just the ultimate winter ingredients. As irresistible as they each are alone and in any other season, as a team they have the power to cheer you up or calm you down. Both are soothing and easy to eat, not to mention rib-sticking in the best wintry way. The fact that almost any cheese is even better melted only adds to the appeal.All things starchy go with cheese, whether bread or tortillas, rice or pasta, but potatoes meld with it like no other carbohydrates. They're also sturdy enough to absorb all the rich creaminess you can throw at them. No place knows that better than Old Europe, which got the potato rather late in life from South America but has produced many classic cheese pairings.Probably the most famous are gratins, the prototype for American scalloped potatoes, which can be almost obscenely rich and hearty. But potatoes also get mixed up with cheese in pierogi, the Polish answer to ravioli and the ultimate example of the whole adding up to more than the parts, and in airy but oozy gnocchi, with Gorgonzola adding its blue bite.My wake-up salad made me think about how far both potatoes and cheese have come in this country since the first disk of warm chevre was laid on greens in California decades ago. Even the most unambitious supermarket now carries dozens of choices of cheeses beyond American that melt unctuously well over potatoes, whether Swiss Gruyere, French Camembert or even Mexican cheeses such as queso fresco.*Mix and matchAt the same time, the vegetable aisle has sprouted "new" varieties of potatoes. Nothing goes better with cheese than yellow-fleshed Yukon Golds, which not only taste almost like a dairy product but cook up to a nearly creamy consistency -- unless it's heirloom Carolas, with their buttery-tasting flesh, or tiny La Rattes, which roast up even crunchier with a coating of Parmigiano-Reggiano or Cheddar.I'm such a sucker for cheese and potatoes that I have been known to order -- and finish -- cheese fries as an entree. (Canadians would add gravy and call it poutine, and George W. Bush would call that an endorsement.) But in polite company I would always stick to more refined combinations. The most traditional are those gratins, with sliced potatoes layered with grated cheese, moistened with cream and baked until they're soft and creamy inside and crusty on top.Gruyere is the quintessential gratin cheese, especially in the gratin dauphinois dictated by Larousse, although Cheddar will work, or a buttery Brie variation, or even almost any blue cheese. My excessive side, though, likes a gratin modeled on pasta sauce with multiple cheeses: aged Gorgonzola for tang, Italian fontina for almost nutty-tasting creaminess and Parmigiano-Reggiano for roundness and perfect crustiness.No matter what the cheese, the best potatoes for a gratin are Yukon Golds or russets (aka Idahos). Waxy potatoes are specified in plenty of traditional French recipes, but their texture seems to repel the cheese rather than soak it in the way a fluffier, more crumbly type does.Aligot is less well known in this country than gratins but is one of the world's greatest match-ups of cheese and potatoes. Essentially garlicky mashed potatoes with cheese melted in, it originated in the Auvergne region of France, known for its ski slopes and hearty appetites. It seems like a peasant dish, but Michel Bras is almost as well known for his variation on it at his Michelin three-star restaurant as he is for his field-foraged herbs.I have only had aligot in American restaurants and seen it in Larousse, where the photo shows it pulling out like a sheet of rubber that could almost be cut with scissors. And I soon learned why it is so rare here.I found one recipe in Roy Andries de Groot's classic "Auberge of the Flowering Hearth" and crossed it with another from Steven Jenkins, whose 1986 "Cheese Primer" is still without rival. His formula was modeled on one from a Paris restaurant, Ambassade d'Auvergne, using bacon fat, which is traditional, but also creme fraiche, which is not. Otherwise, he and De Groot were on the same ingredients page: russet potatoes, garlic, butter and cheese. Lots of cheese.*Very creamy, very richThe right stuff is fresh curds from Cantal or Salers, which are not available here. Jenkins suggested crescenza or stracchino, both almost gooey Italian cheeses, to produce what he described as the perfect consistency: "homogenous, unctuous and runny without dripping." De Groot said the finished dish should be like "mixed spaghetti and noodles." I wound up with very, very creamy, very rich, very bacony mashed potatoes I wouldn't kick out of my kitchen but that might disappoint anyone with memories of cheese dripping from a spatula like sheets of wet paint.Another cheese-potato marriage from the mountains of Europe is much easier: raclette, a specialty in both the French and Swiss Alps. And if cheese is milk's great leap toward immortality, as someone once put it, raclette is cheese and potatoes' pole vault.A half wheel of cheese is melted, traditionally alongside a fireplace, and scraped off as it turns liquid to be served with boiled small potatoes, cornichons and pickled onions.I once had raclette at a Swiss tourism promotional party, and diners ate all the components in alternating mouthfuls or just dredged the potatoes through the cheese. Not only is the contrast between vegetable and dairy immensely satisfying, but you also understand why the potatoes are there: for easy eating now and digestion later.Not surprisingly, the perfect cheese for raclette is actually labeled Raclette. It comes in a round measuring 13 to 17 inches across but is most often sold in wedges meant for melting for small groups. You can rent or buy a machine to hold and scrape the cheese as it melts, or you can just follow Jenkins' primer: Melt 4-ounce slices on individual plates in a 425-degree oven until the cheese is runny, like pizza without the crust or fondue without the pot. Bread is almost as good as potatoes for dunking in it.*The simple approachJenkins has the best description for the flavor, "beefy," and the cheese needs nothing more once it melts. A glass of Fendant, a Swiss white wine, is traditional with raclette, but he recommends a Beaujolais such as Fleurie or Saint-Amour.The French have other direct ways to serve cheese with potatoes, though. Vacherin, when it is really, really ripe, can be dip and bowl for sliced potatoes: It gets so runny it is almost the consistency of cream when you slice off the top of a whole round of cheese and dunk the potato slices.But the easiest way to combine potatoes and cheese beyond that may be the bistro salad I came across. Petatou loosely translates as "timbale," which means it was just a layer of warm, well-dressed, crumbly potato chunks packed into a ring and topped with soft, creamy goat cheese. Extra vinaigrette and mounds of olives were arranged around it on the plate, to make each bite a little sharper and richer.Salade petatou is also sometimes made with a layer of sauteed shiitakes or toasted hazelnuts between the potatoes and cheese. Either of those can also be used as garnishes instead of olives. But the best presentation is just cheese and potatoes, warmed through.You'll almost wish for stormy weather. Almost.
Provided by Regina Schrambling
Categories VEGETARIAN, SALADS
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Oil 4 (4-inch) baking rings and arrange on an oiled baking sheet.
- Place the potatoes in a saucepan and add water to cover by 2 inches. Add about 1 teaspoon salt. Bring to a boil, reduce the heat and simmer until soft but not falling apart.
- While the potatoes cook, combine the vinegar, shallot, thyme and salt to taste in small bowl. Whisk until smooth, then whisk in the olive oil. Season with black pepper to taste. Set aside.
- Drain the potatoes well and let them stand until cool enough to handle, then peel and transfer to a mixing bowl. Cut them into rough chunks. Add half the reserved vinaigrette. Mix with a rubber spatula until well coated. Taste and add more salt if needed and pepper to taste. Divide the mixture among prepared rings, packing to solidify slightly.
- In a second bowl, combine the goat cheese and cream and blend until smooth. Season lavishly with black pepper. Divide among the prepared rings, smoothing the top on each. Bake 15 to 17 minutes, until the cheese is warmed through.
- Transfer the rings to serving plates with a spatula and remove the rings. Arrange olives alongside or around each salad and drizzle vinaigrette around plate. Serve at once.
ROASTED ASPARAGUS & SMASHED NEW POTATO SALAD
Combine asparagus, goat's cheese, new potatoes, peas and lettuce to make this easy springtime vegetarian dish. Great for a midweek meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Slice the bottom 2cm of the asparagus spears into thin rounds and set aside in a bowl with the lemon juice. Bring a pan of salted water to the boil and boil the potatoes for 10-12 mins until cooked through, adding the asparagus spears for the last 2 mins of cooking. Drain and steam-dry in the colander. Heat the grill to high.
- Tip the potatoes onto a baking tray and use a spoon or fish slice to crush them a bit. Add the asparagus to the tray and toss in 1 tbsp of the olive oil, season and grill for 10-15 mins, turning halfway through, until the potatoes are crisp and the asparagus is cooked through and a little charred. Add the lettuce for the final 5 mins until charred. Meanwhile, cook the peas, drain and add these to the lemon juice and asparagus ends. Whisk in the olive oil and season.
- Pile the lettuce, asparagus and potatoes onto a large serving dish. Top with chunks of goat's cheese, the asparagus stalks and peas, drizzling the sauce over the rest of the vegetables as you go. Scatter with dill and lemon zest to serve.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE
Steps:
- Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
- Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
- Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.
GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE
Steps:
- Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
- Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.
POTATO, BLUE CHEESE & ASPARAGUS SALAD
I believe this is from Bev Bennett, former food editor of the Chicago Sun Times. I got this from an old newspaper clipping.
Provided by coconutty
Categories Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
- Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
- Add asparagus, green onion, sour cream and white pepper to taste.
- Serve hot or warm (this salad doesn't taste good cold).
POTATO AND ROAST ASPARAGUS SALAD
Asparagus, potatoes, mushrooms, bacon! What a superb combination! Give this potato and roast asparagus salad a go!
Provided by Ramona's Cuisine -
Categories Other Salads
Time 55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven at 190 C; 475 F or Gas mark 5.
- 2. Place a pot with water on medium heat.
- 3. Wash the salad and all the veggies: asparagus, tomatoes, mushrooms and potatoes as well as the radishes.
- 4. Put the washed potatoes into the boiling water and boil them for about 6-7 min.
- 5. Meanwhile, prepare the asparagus further by snapping the woody ends.
- 6. When the potatoes are done drain and cut in halves. They do not need to be fully boiled but rather just slightly soft on the outside 2/3 boiled so they finish baking at the same time with the rest of the veggies).
- 7. Prepare an oven tray, lay in the asparagus (in one layer) the tomatoes you could place next to or on top of the asparagus and also the halved pre-boiled potatoes. Drizzle as much olive oil as you wish but I recommend no more than 1-2 tbsp.
- 8. Place the tray in the preheated oven and bake for 30-35 min or so. Keep an eye on the asparagus so this doesn't dry too much or burn.
- 9. While the veggies are in the oven, cut the mushrooms into slices and cook in a pan over a medium heat with one tsp olive or 1/4 tsp coconut oil added towards the end of the cooking after all water has evaporated. Season with a little salt and pepper.
- 10. Cook the bacon or gammon ( cut into small chunks/ slices) and fry in a pan or place into the oven and bake it for about 25-30 min.
- 11. Prepare the vinaigrette by gathering all its ingredients into a jar. Place the lid on and shake the life out of it. It will become the best ever vinaigrette - in fact I never buy any salad dressing and I always make my own as I wish. I will come back one day with one page dedicated to just salad dressings all sorts.
- 12. Take out the serving plates and start arranging your ingredients by placing the salad first then scatter around a bit of all ingredients, the potatoes, asparagus, bacon/gammon and the tomatoes.
- 13. Drizzle your beautiful dressing (about 2-3 tbsp) over and finish by scattering few slices of nicely and finely sliced radishes.
- 14. Best is to serve it warm and if you choose to use the cheese, make sure you add some little crumbs or lumps straight away to have it slightly melted. Yumm!!
ASPARAGUS AND BLUE CHEESE AVOCADO TOAST
Perfect for an afternoon snack or a light lunch. I came up with this during quarantine cooking, utilizing some leftover asparagus and part of an avocado that needed to be used up. The addition of the pungent blue cheese really enhances the flavors!
Provided by Kim's Cooking Now
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Toast bread and spread with butter. Top with smashed avocado. Lay the asparagus spears horizontally over the avocado, alternating which way they face. Sprinkle with blue cheese and drizzle with olive oil.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 19.8 g, Cholesterol 27.8 mg, Fat 23.5 g, Fiber 5.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 358 mg, Sugar 2.3 g
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- Bring a large pot of salted water to a boil. Scrub potatoes and add to pot; if potatoes are not uniform in size, add largest first then smaller ones, waiting a few minutes between additions. Cook about 20 minutes or until tip of knife can be inserted easily into center of potatoes. Drain and rinse under cool water.
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- Preheat grill to 350° to 400° (medium-high) heat. Snap off and discard tough ends of asparagus. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil, and drizzle with 2 Tbsp. olive oil. Bring up sides over potatoes; double fold top and side edges to seal, making a packet. Sprinkle steak with ground pepper and 1/2 tsp. salt.
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